You may have guessed that I am obsessed with chickpeas, Mediterranean, and Middle Eastern foods.
If you still haven’t heard that message, I’ve got another shawarma recipe for you that is healthy, flavorful, and crowd-pleasing. It comes together in only 30 minutes. You’re in?
Since I made my Chickpea Shawarma sandwich, it’s all I can think about. Sometimes, you want something with more greens and less bread. Here’s the recipe to use when you want something heavier on the greens and less bready.
I sprinkle a few shawarma spices on top of the chickpeas (learn more about shawarma’s origins and make your own DIY Shawarma Spice Mix here ). Bake them until they are crispy.
Add your salad to the mixing bowl while you’re doing this. You can top it with homemade or store-bought pita chips, then prepare the 4-ingredient Garlic Dill Sauce.
This is the perfect meal for a weeknight when you’re short on time but still want to eat something healthy. (Nearly 20 grams of protein in each serving!) This would be a great dish to serve guests who aren’t vegan, as it is so tasty and filling that they won’t miss meat.
Let us know if you try this recipe! Please leave a comment and rate the recipe (once you have tried it) on Instagram. Also, don’t hesitate to tag your picture #minimalistbaker so that we can see how you came up with it. Cheers, friends!
Ingredients
CHICKPEAS
- One 15-ounce chickpea can (rinsed and drained, then dried with a towel).
- 1 Tbsp olive oil
- One heaping tablespoon of cumin
- Half a teaspoon of smoked paprika
- Half a teaspoon of turmeric
- Half a teaspoon of sea salt
- 1 tsp cinnamon powder
- 1/4 tsp ground ginger
- Black pepper, coriander, and cardamom, each one pinch
SALAD
- Spring mix lettuce, 5 ounces (organic if possible).
- Ten cherry tomatoes (chopped/organic if possible)
- 1/4 cup thinly sliced red onion
- Fresh parsley, 3/4 cup
- 20 pita chips, slightly crushed (store-bought/homemade* // GF if gluten-free; or substitute gluten-free crackers/quinoa cooked)
Dressing
- Hummus ( DIY or purchased)
- Garlic cloves (1 1/2 Tbsp/ finely minced/ grated).
- 1 tsp of dried dill
- Juice 1 medium lemon (2 Tbsp or 30 ml).
- Water (to thin)
Instructions
- Preheat the oven to 400 degrees F. (204 C). Place a rack at the center of the oven.
- Add chickpeas that have been washed and rehydrated to a large mixing bowl. Toss together the chickpeas, olive oil, and all seasonings*. Half the chickpeas can be lightly mashed with a fork to help them cook quicker and spread the seasonings.
- Taste a chickpea, then adjust the seasonings if necessary (I added additional salt, cumin, and ginger). Arrange in a single layer on a baking sheet without any oil and bake for 20-22 minutes or until crispy and golden brown. Set aside.
- Prepare all ingredients for the salad and place them in a bowl. (Reserve pita chips until later). Set aside.
- Add hummus, lemon juice, dill, and garlic to a small bowl. Whisk to combine. Add warm water and whisk until it is pourable.
- Add the pita chips and baked chickpeas to the salad, along with half of the dressing. Mix well.
- Serve the remaining dressing on top of the salad.
- Store leftovers separately for best results (chickpeas at room temp, salad ingredients at refrigerator, dressing at refrigerator, and pita chips at room temp). It can be stored for up to two days. However, it is best eaten fresh.
